Potato, leek and cheese soup
prep: 10 minutes
cook: 20 minutes
serving: 2
Nutrition Facts
each serving
KCal
215
Carbs
33.8g
fiber
6.1g
Protein
7g
Fat
4.4g
Saturates
2g
Sugars
4.9g
Salt
0.37g
Fruit/Veg Portion
1
Ingredients
all 5 types- 1 large potato (approx. 300g), chopped
- 1 large leek, sliced (reserve slices to garnish)
- 600ml low-salt vegetable stock
- 50g half-fat cream cheese
- freshly ground black pepper
Directions
3 steps in totalStep 1
Place the potato, leek and stock into a pan.
Step 2
Bring to the boil, cover and simmer for 15 minutes until the vegetables have softened.
Step 3
Add the cream cheese, season to taste and blend until smooth. Top with the leek slices to serve.
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